Today we're making Italian sausage and peppers two ways! Truth be told I love both of them, but I know many people get heated over which is the better of the two versions. The drippy oily sausage and peppers with no sauce is the one you'll find at Italian events like the Feast of San Gennaro in Little Italy. Growing up this was the one we had all the time. But the other one with thick tomato sauce, loads of garlic, and dried oregano is a great version too. I hope you enjoy both of these Italian sausage and peppers recipes! I wanted to include a clip of A&S pork store in Massapequa but couldn't get it up in time. They have a big variety of premium Italian sausages. If you live in Long Island this is a great place to get sausage and other Italian ingredients.

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NO SAUCE PRINT RECIPE: https://www.sipandfeast.com/sausagea...

INGREDIENTS FOR SAUCE VERSION
5 large sweet fennel Italian sausage links
2 large bell peppers sliced green and red
2 large onions sliced
1 (6) ounce can tomato paste
14 ounces plum tomatoes preferably hand crushed
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/4 teaspoon dried oregano
1/4 cup olive oil
10 cloves garlic sliced
1/4 cup basil chopped optional

INSTRUCTIONS
1. Poke holes in sausage links and roast in oven at 400f until mostly cooked through (about 25 minutes).
2. Once sausage can be safely handled, slice into diagonal pieces.
3. You can pan sear the sausage pieces for a few minutes in a 1/4 cup of olive oil over medium heat. Optionally, forgo this step and just add the pieces to the sauce and simmer at the end. The choice is yours!
3. In a large pan cook the peppers and onions over medium heat in a 1/4 cup of olive oil for 3 minutes. Add 3 ounces of water to the pan and cover.
4. Remove the lid after about 5 minutes. Continue cooking to evaporate any excess water. Once water is evaporated add the garlic and saute for 35 minutes more.
5. Add the tomato paste to the pan and cook for 10 minutes. Stir frequently to break up the paste. After 10 minutes add the plum tomatoes. Add in the salt, pepper, and oregano. Give it all a stir and bring to a simmer.
6. After the sauce comes to a simmer add the sausage pieces and cook for 1520 minutes over a simmer. If the sauce is too thick just add a few ounces of water to thin it to desired consistency.
7. Make any final adjustments to salt/pepper/oregano if required. Top with the optional chopped basil. Serve with a loaf of Italian bread for dipping. Enjoy!

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